Cauliflower flan in watercress sauce
Instructions
Clean cauliflower, florets and split it to lessatelo.
Meanwhile prepare a bechamel sauce: in a saucepan mix 60 g butter with flour; dilute with cold milk, pouring it flush, so keep the sauce on a moderate flame, mixing often and cook for 5 minutes; at the end season with a pinch of salt and ground pepper.
Let cool then add sauce cauliflower puree, unmounted albumen, salt and pepper.
Mix well the mixture and then divide it into 4 ramekins from approximately 120 ml pudding capacity, after heavily buttered.
Put them in a hot water bath, cover with buttered aluminum foil, toss them in the oven at 180 degrees for 1 hour and then remove it before sformarli, let them cool for about 10 minutes.
Prepare the sauce: puree the watercress with 50 g of cream, transferred the proceeds in a small bowl, add the remaining cream, salt, pepper and ground a rub of nutmeg.
Pour a thin layer of sauce into individual saucers over turn the warm pudding and serve.
Ingredients and dosing for 4 persons
- 450 g of cauliflower
- 60 g of watercress already cleaned
- 1 egg whites
- 60 g of flour
- 500 g of whole milk
- 150 g of cream
- 70 g of butter
- Nutmeg
- Salt
- White pepper